3. Brush slices with half of oil. Bake for 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with remaining half of oil and bake for 5 to 7 minutes more, or until crisp and dark brown.

This lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.